3 tablespoons oil
1/2 cup onion, diced
1 tsp jalapeño pepper finely chopped (optional)
2 sprigs fresh rosemary
3 ears of corn, kernels removed (3 to 4 cups)
1.5 cup heavy cream
¾ teaspoon salt
½ teaspoon ground black pepper
Heat oil in a large skillet over medium heat. Add onion, jalapeño and rosemary and sauté until onion is translucent. Add corn kernels and stir until corn and onions are mixed together well. Add cream and bring mixture to a boil. Stir and reduce heat to simmer. Simmer, stirring occasionally for fifteen minutes. Remove rosemary sprigs.
Can be refrigerated and reheated over low heat.
Presented by Mahastie Vafaie
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